Directions

• Place roast on a rack in a large shallow roasting pan. In a small
• bowl, combine the flour, salt, thyme, parsley and pepper; rub over
• roast. Cover rib ends with foil. Bake, uncovered, at 350° for
• 1-1/2 hours.
• Meanwhile, dissolve bouillon cube in water. In a large skillet, saute
• the broccoli, mushrooms and onion in oil until tender; stir in the
• salt, thyme, pepper and dissolved bouillon. Add bread cubes; toss to
• coat.
• Carefully spoon stuffing into center of roast. Bake 30-60 minutes
• longer or until a meat thermometer reads 160°. Place remaining
• stuffing in a greased 2-1/2-qt. baking dish; refrigerate until ready
• to bake.
• Bake additional stuffing, covered, for 30-40 minutes. Uncover; bake
• 10 minutes longer or until lightly browned.
• Transfer roast to a serving platter. Remove foil. Let stand for 10-15
• minutes.
• Meanwhile, pour drippings and loosened brown bits into a measuring
• cup. Skim fat, reserving 3 tablespoons. Add enough water to measure
• 3 cups. In a large saucepan, combine flour and reserved fat until
• smooth. Gradually stir in the salt, pepper and drippings. Bring to a
• boil; cook and stir for 2 minutes or until thickened.
• Remove stuffing to a bowl and cut between ribs. Serve with gravy.
• Yield: 14 servings (14 cups stuffing).